1. Stir the conversion syrup, corn oil, and soap evenly
2. Pour the flour and stir until there are no particles
3. Put it in a fresh-keeping bag and relax at room temperature for 2 hours
4. Soak the egg yolk in corn oil for one day (to remove the fishy smell), then put it in the oven at 180 degrees for about 6 minutes
5. Bean paste + egg yolk = 25 grams, divided into the same size
6. Take a portion of the palm and squeeze it, add egg yolk, pinch and round the mouth
7. 25 grams of moon cake crust, add bean paste and egg yolk filling, close the mouth, round it, put it in the mold and add some starch to make it easier to demould (I bought a set of 6 models) spray some water to prevent cracking, don't spray too much, afraid When the oil is returned, it will stick to 185℃ for 5 minutes, then take out the surface and brush with egg liquid, not too much
8. Bake at 185°C for about 15 minutes, the color of the pan is not very good, and the color will be very beautiful after letting it cool and sealing it for 1 to 2 days.
